Nutrition Facts

Serving Size 237 g

(Approx. 4 Servings)

Amount Per Serving

Calories	520	Calories From Fat	400

% Daily Value*

Total Fat 46 g	71%

Saturated Fat 9 g	45%

Trans Fat 0.0 g

Cholesterol 25 mg	8%

Sodium 350 mg	15%

Total Carbohydrate 21 g	7%

Dietary Fiber 7 g	28%

Sugars 11 g

Protein	12 g

Vitamin A 15%	•	Iron 10%

Vitamin C 10%	•	Calcium 25%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Roasted Beet Salad with Rosemary & Orange Vinaigrette

Prep Time

20 minutes

Cook Time

1 hour

Total Time

1 h 20 m

Serves

4 People

Ingredients

Recipe makes 4 Servings

1 Lb fresh gold or red beets, tops trimmed and beets washed

1/4 cup(s) white balsamic vinegar

1 Tbsp shallots, minced

1 Tsp cracked black pepper, plus more as needed

1/2 cup(s) Sonoma Gourmet Orange & Rosemary California Extra Virgin Olive Oil

6 Oz Central Market Organics Spring Mix

4 Oz feta cheese, crumbled

1 cup(s) almonds, crushed or roughly chopped

Check All

Uncheck All

Add to list

Instructions

Preheat oven to 400ºF.

Place beets into an oven safe casserole dish and add 1/2 cup of water.

Cover with foil, roast for 45 to 60 minutes, or until beets are tender and easily pierced with a knife.

Allow to cool, wipe skins off with a paper towel and discard, then slice. Set cleaned beets aside.

Place white balsamic vinegar, shallots and black pepper into a small bowl, slowly whisk in olive oil and season to taste as needed. Set aside.

Place mixed greens into a serving bowl, add feta cheese, almonds and sliced beets. Toss to combine and dress with vinaigrette as needed, season to taste and serve.